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Chartreuse

The first version of this famous French herbal liqueur was developed in the 16th century as a "life elixir" by an unknown alchemist. Since the 18th century, a yellow-green liqueur has been produced by the Carthusians according to a strictly guarded recipe (allegedly known to only three monks at a time) in the mother monastery of La Grande Chartreuse near Grenoble from 160 herbs, honey and brandy.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,983 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,093 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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